Japanese food is one of my all time favourite cuisines. I am forever taking the Japanese dishes I enjoy most and reconstructing them with fresh readily available ingredients, and this one is no exception. The contrast of the gooey, soft, sweet and sour eggplant and the fresh, crunchy salad is delicious. I have included the recipe below the video. I hope you enjoy!
Prep time: 15 minutes
Cook time: 10 minutes
2 medium eggplants
3 tablespoons miso paste
3 tablespoons coconut sugar
2 tablespoons apple cider vinegar
3 teaspoons freshly grated ginger
1 tablespoon spring onions, finely sliced
2 teaspoons sesame seeds
2 cups (200g) red cabbage, shredded
2 medium carrots, ribboned
1 medium avocado, peeled, stoned
1 cup (100g) mung bean sprouts
Pre-heat oven to 200°C/392°F fan forced.
Begin by slicing the eggplants in half and scoring in a diamond pattern, being careful not to pierce through the skin.
Place skin side down on a baking tray lined with baking paper and sprinkle with salt. Bake for 20 minutes. The eggplant should become soft to the touch.
Mix together the miso paste, coconut sugar, apple cider vinegar and ginger in a bowl. Spread ⅔ of the mixture over the eggplant and return to the oven for 15 minutes or until the glaze begins to caramelise.
Toss the salad ingredients together, add another splash of the apple cider vinegar to the remaining glaze mixture and stir together. Pour this over the salad.
Sprinkle eggplant with spring onions and sesame seeds and serve with a generous helping of salad.
Want to know more about the AMAZING health benefits of the humble eggplant?
Check out loads more info here